Orange Chicken - Like Panda Express

Deep Fried Chicken Cubes

2 Pounds Boneless Chicken Pieces, Skinned

1 Egg

1 ½ tsp Salt

1 tsp White Pepper

1 tbsp Cooking Oil

½ cup Corn Starch

¼ cup Flour

Preheat deep-fryer to 375 degrees. 

Cut chicken pieces into 2-inch squares and place in a large bowl.  Stir in Egg, Salt, White Pepper and oil.  Mix well.  

In a separate bowl, mix Corn Starch and Flour.  Toss small batches of chicken pieces in dry mix bowl to coat.  Cook small batches in the deep fryer for 3-4 minutes until golden and crisp. (Do not overcook as this will make the chicken tough.  Place chicken directly on paper towels to drain.  Set aside, once complete.

Orange Chicken Sauce

1 ½ tbsp Soy Sauce

1 ½ tbsp Water

5 tbsp Sugar

5 tbsp White Vinigar

Mix all ingredients and set aside.

Stir Fry

¼ cup Water

1 tbsp Corn Starch

1 tbsp Oil

1 tbsp Minced Garlic

1 tbsp Minced Ginger Root

1 dash Crushed Chillis

¼ cup Chopped Green Onions

1 tbsp Rice Wine

1 tsp Sesame Oil

1 Orange Zest

In a small bowl, whisk together Water and Corn Starch and set aside.

In a clean Wok or large frying pan, add 1tbsp to the Hot pan adding Garlic and Ginger.  Stir Fry until fragrant.  Add Crushed Chillis and Green Onions.  Add Rice Wine, continuing to stir for 3 seconds.  Add Orange Chicken Sauce, bringing to a boil.  Add water and cornstarch mix, continuing to stir and add deep fried chicken cubes.  Once all chicken is coated, add Sesame Oil and Orange Zest.  Stir for 10 seconds and serve immediately.

 

Buffalo Sauce

1 tbsp. olive

 oil

1 tbsp. 

garlic infused olive oil

1/8 tsp. Freshly ground black pepper

1/4 c. 

hot sauce (such as Frank's)

2 tbsp. Maple Syrup

4 tbsp. 

butter

"Honey" Mustard Sauce - Modified Low Fodmap

• 1/3 cup Dijon mustard
• 1/4 cup Maple Syrup
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice (or white distilled vinegar)
• 1/8 teaspoon cayenne pepper

Maple chicken (modified honey chicken)

INGREDIENTS

• 1 tablespoon brown sugar
• 2 tablespoons maple syrup
• ¼ cup coconut aminos
• 2 teaspoons chopped fresh ginger
• 2 teaspoons garlic infused olive oil
• 1 teaspoon cayenne pepper 
• Salt & pepper to taste
• 4 skinless, boneless chicken breast halves, cut into ½-inch strips
• 1 tablespoon vegetable oil
• 1 tablespoon corn starch
• 1/4 cup water

INSTRUCTIONS

1. Mix together brown sugar, maple syrup,  coconut aminos, ginger, garlic infused oil and cayenne  pepper in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips; brown chicken on both sides, about 1 minute per side. Pour the sauce over the chicken and stir to combine. Blend roux of water and corn starch and add as thickening.  Simmer uncovered until the sauce thickens, 8 to 10 minutes. 
4. Toss with the cooked broccoli, if desired, or serve the broccoli on the side.
5. Serve over rice. Top with sesame seeds and sliced green onion.

NOTES

Adjust hot sauce to taste and desired spice level or omit for no spice.

Try this with steamed broccoli. 

Honey Soy Chicken

INGREDIENTS

• 1 tablespoon brown sugar
• 2 tablespoons honey
• ¼ cup soy sauce
• 2 teaspoons chopped fresh ginger
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce*
• Salt & pepper to taste
• 4 skinless, boneless chicken breast halves, cut into ½-inch strips
• 1 tablespoon vegetable oil

INSTRUCTIONS

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips; brown chicken on both sides, about 1 minute per side. Pour the sauce over the chicken and stir to combine. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Toss with the cooked broccoli, if desired, or serve the broccoli on the side.
4. Serve over rice. Top with sesame seeds and sliced green onion.

NOTES

Adjust hot sauce to taste and desired spice level or omit for no spice.

Try this with your favorite cooked vegetable! Green beans or snap peas would also be delicious.

Slightly adapted from allrecipes.